Walleye Wild Rice Cakes with Wasabi Dressing | Midwest Living

Walleye Wild Rice Cakes with Wasabi Dressing

Walleye Wild Rice Cakes with Wasabi Dressing

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  • Makes: 3 servings
  • Yield: 6 cakes
  • Hands On 30 mins
  • Total Time 2 hrs

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Cindi Rockwell of Berkley, Michigan, was a finalist in our 2012 Best of the Midwest recipe contest for these hearty fish cakes with a zippy wasabi dressing. Cindi says the recipe, which has two signature Minnesota ingredients, was inspired by the resort her grandparents owned there.


  • 8 ounces skinned walleye, sole or tilapia fillets, thawed if frozen
  • 1/2 cup dry white wine
  • 1 egg, lightly beaten
  • 1 cup panko bread crumbs
  • 1/2 cup cooked wild rice
  • 1/4 cup finely chopped onion
  • 2 tablespoons finely chopped red sweet pepper
  • 2 tablespoons canola oil mayonnaise or regular mayonnaise
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 1/4 cup canola oil mayonnaise or regular mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon prepared wasabi paste
  • 1/2 teaspoon sugar
  • 1/4 teaspoon soy sauce
  • Salt
  • Ground black pepper
  • Mixed greens (optional)


  1. Preheat oven to 450 degrees . Rinse fish; pat dry with paper towels. In a 2-quart baking dish, pour wine over fish. Bake, uncovered, 4 to 6 minutes per 1/2-inch thickness of fish, until fish flakes when tested with a fork. Drain and break into pieces.
  2. In a medium bowl, combine fish, egg, panko, cooked wild rice, onion, red sweet pepper, 2 tablespoons mayonnaise, the mustard, Worcestershire sauce, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Shape mixture into six 3/4-inch-thick patties (about 1/3 cup each). Place patties on a baking sheet, cover and chill 2 hours.
  3. In a 12-inch skillet, heat canola oil over medium heat. Add patties to skillet and cook 10 minutes or until golden brown, turning once.
  4. For Wasabi Dressing: In a small bowl, combine 1/4 cup mayonnaise, 1/2 teaspoon lemon juice, the wasabi paste, sugar and soy sauce. Season to taste with salt and pepper. Serve cakes with dressing, on a bed of greens, if desired.

Nutrition Facts

(Walleye Wild Rice Cakes with Wasabi Dressing)

Servings Per Recipe 3, calcium (mg) 111, iron (mg) 2, cal. (kcal) 415, Mark as Free Exchange () 0, Fat, total (g) 21, chol. (mg) 127, Folate (µg) 33, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 817, Potassium (mg) 458, sat. fat (g) 1, Monounsaturated fat (g) 11, carb. (g) 25, vit. A (RE) 63, pro. (g) 20, vit. A (IU) 344, vit. C (mg) 11, Thiamin (mg) 0, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0

Comments (2)

nonantom wrote:
Served these walleye cakes at a dinner party and they were a huge hit! Nice that they are not fried!

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